Whiskey-infused Chicken with a Subtle Sweetness

Ingredients

• 2 lbs of succulent chicken thighs
• Seasoned with a pinch of salt and a sprinkle of freshly ground black pepper
• 1 ¼ cups of pure, tropical pineapple juice
• Enhanced with 3 tablespoons of rich bourbon whiskey (add more for an extra kick)
• 2 tablespoons of savory soy sauce
• 3 cloves of aromatic garlic
• A touch of sweetness with 1 tablespoon of brown sugar
• A hint of spiciness with ¼ teaspoon of ground black pepper
• 2 teaspoons of creamy butter (add more if desired)
• Delicately sliced 2 large mushrooms

Step 1

Prepare the outdoor grill by preheating it on high heat and greasing the grate lightly. Sprinkle salt and pepper over the chicken thighs for seasoning. Grill the chicken thighs until they are cooked through and have a nice charred exterior, which should take around 7 minutes per side. Ensure the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C) by using an instant-read thermometer.

Step 2

Once cooked, allow the chicken to cool down to a manageable temperature, then slice it into strips and transfer them into a spacious glass bowl. In a saucepan set over medium-low heat, combine pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper. Stir the mixture until the sugar dissolves, then let it simmer and thicken for 15 to 20 minutes.

Step 3

Meanwhile, in a small skillet over medium-high heat, melt butter and sauté mushrooms until they become soft, which should take about 3 to 5 minutes. Incorporate the sautéed mushrooms into the simmering sauce. Pour this flavorful mushroom sauce over the chicken strips in the bowl and toss everything together until well coated.